"The A-Team" was a mid-80s television series featuring a fictional group of former Special Forces soldiers who banded together to tackle a variety of injustices. But Cabot had the Bank of Cabot B-Team, now Centennial Bank, which pre-dated and outran the TV series by many years. The B-Team, made up of bank staff and employees, did not see the type of action of the A-Team. Instead, its members supported a wide variety of community projects and had a longer run than the TV series that ended in 1987.

The B-Team produced a number of cookbooks as fundraisers for various organizations; in 1996 it was Butter ‘n Love Recipes that honored then-librarian Bessie Lockard "for the many years of service to our community in her work at the Arlene Cherry Memorial Library," and to raise funds for library programs.

Everyone at the Bank of Cabot, from the president on down, contributed to the book, here are some samples.

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SHRIMP DIP

1 (6 oz.) can shrimp, drained

1 (6 oz.) pkg. cream cheese

1 small chopped onion

2 Tbsp. mayonnaise

2 Tbsp. sweet milk

Worcestershire sauce to taste

garlic salt to taste

Just mash shrimp with fork and add rest of ingredients.

Note: One could use crabmeat instead of shrimp. - Sue Carol Mauney

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CHEESE ROLL

1 pkg. Club mild cheese

1 pkg. Club pimento cheese

1 pkg. Club sharp cheese

3 oz. cream cheese

1/4 tsp. salt

2 garlic buttons, diced

1 tsp. chili powder

1 c. finely ground nuts

Mix cheeses and other ingredients well. Roll into rolls and roll in chili powder. Wrap individually in aluminum foil. Keep refrigerated. - Thetta Allman

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GOLDEN CREAM SOUP

3c. Chopped potatoes

1 chicken bouillon cube

1cup water

1/2 tsp. salt

1/2 cup celery slices

dash of pepper

1/2 cup carrot slices

1/2 c. milk

1/4 c. chopped onion

2 Tbsp. Flour

1 tsp. parsley flakes

1/2 lb. Velveeta cheese, cubed

In a large saucepan, combine potatoes, water celery, carrot, onion, parsley flakes, bouillon cube and seasoning. Mix well. Cover. Simmer 15-20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until blended. Add milk mixture to vegetables. Cook until thickened. Add Cheese. Stir until melted. Serves 6-8. - Virginia Irvin

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SUNDAY CASSEROLE

1 lb. lean stew beef

1 can cream of mushroom soup

1/2 medium onion, sliced

1/4 c. dry sherry

Place beef in a medium casserole dish and cover with sliced onion. Sprinkle sherry over all and spread soup on top. Cover and bake at 325 degrees for 3 hours. Serve over rice, noodles or boiled potatoes. - Winnie Bennett

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GOOD BEEF STEW

2 lb. beef stew meat, cut in 1-inch pieces

1 (10 1/2 oz.) can condensed beef broth

1/3 c. all-purpose flour

1/4 c. vinegar

1/4 c. vegetable oil

1 (12 oz.) can beer

1/2 c. snipped parsley

1 large onion, sliced

3 Tbsp. packed brown sugar

1 small clove garlic, crushed

1 Tbsp. salt

6 large potatoes

1/2 tsp. dried rosemary leaves

Heat oven to 325 degrees. Coat beef pieces with flour. Brown beef, a few pieces at a time, in oil in Dutch oven over medium heat; drain. Remove beef from Dutch oven. Mix parsley, brown sugar, salt and rosemary leaves in Dutch oven. Stir in broth and vinegar gradually, scraping bottom of pan, until gravy is smooth. Heat to boiling, stirring constantly. Stir in beer, onion garlic and beef. Add potatoes. Cover and bake until beef and potatoes are tender, about 3 hours. Makes 6 servings. - Billy Brink

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VEGETABLE CRUNCH SALAD

2 c. broccoli flowerets

2 c. cauliflowerets

3/4 c. sliced green onions

1 c. sliced celery

1/2 c. pitted ripe olives,

1 c. cherry tomatoes, halved

1/4 c. sliced carrot

1 c. sliced zucchini

1 c. Italian dressing

bacon bits

In large bowl, combine all ingredients, except bacon bits. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Just before serving, toss with bacon. Makes about 8 servings. - JoAnn Brooke

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STRAWBERRY SALAD

1 large box strawberry Jell-O

1 c. hot water

1 pt. strawberries

1 small can crushed pineapple

nuts (if desired)

8 oz. sour cream

Mix Jell-O and water; add strawberries, pine­ apple and nuts. Pour 1/2 mixture in bowl and chill. Add 1/2 carton sour cream on top of chilled mixture. Add remaining jello and chill. Top with remainder of sour cream, if desired. - Louise Williams

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REUBEN CHICKEN

4 chicken breasts

1 (16 oz.) can kraut

Swiss cheese

1 1/2 c. Thousand Island dressing

salt and pepper

Salt and pepper chicken breasts and place in greased baking dish. Squeeze juice out of kraut. Spread kraut over chicken. Cover with Swiss cheese slices, then add layer of Thousand Island dressing. Cover with foil and bake in 350-degree oven for 2 hours. - Oleta Kinder

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STEVE’S ASPARAGUS CASSEROLE

2 cans asparagus pieces

1 can Campbell’s Cream of Mushroom soup

Cheddar cheese

Drain the asparagus and place in the bottom of an ovenproof casserole dish. Spread the soup over the asparagus. Grate the sheet on top, lightly covering the surface. Heat in the oven until the soup thins and the cheese melts. This is especially good with beef.

Note: This is a recipe from Steve Buckley, long time cook for Worthen Bank’s duck club. It is easy to prepare and can be expanded as needed. Unfortunately it has become very expensive. - J.M. Park

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24-HOUR CASSEROLE

4 chicken breast halves, cooked and cut in bite-size pieces

1 can cream of chicken soup

1 can mushroom soup

1 small diced onion

1 c. milk

1 (8 oz.) can green chili salsa or 1 can Ro-Tel

1 doz. fresh corn tortillas, cut in cubes

1 lb. shredded Cheddar cheese

Mix soups, onion, salsa and milk. Layer tortillas, chicken and soup mixture until all is used. Cover and let set 24 hours in refrigerator for the flavors to blend. Top with Cheddar cheese. Bake at 350 degrees until bubbling. - Gail Elder

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COMPANY POTATOES

6 medium peeled potatoes

3/4 stick butter

1 pkg. dry onion soup mix

Tear off 6 pieces of aluminum foil. Place potato on each piece. Slice potato in slices without going all the way through the potato. Mix softened butter and soup mix and put between each slice. Wrap well and bake at 350 degrees until soft to the touch. - Gail Elder

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PUMPKIN BREAD

3 1/3 c. flour

1 1/2 tsp. salt

3 tsp. cinnamon

3 c. sugar

2 tsp. soda

1/2 tsp. ginger

1/2 tsp. nutmeg

1 c. oil

4 eggs

2/3 c. water

1 (16 oz.) can solid-pack pumpkin

Optional:

1-2 c. nuts

1 c. raisins

Mix all ingredients in large bowl. Grease and flour containers. Bake at 350 degrees. Bake a 1-pound can almost 2/3 full for 45 minutes and a loaf pan filled to 1 inch from top for 1 hour and 20 minutes. Bake muffins filled 2/3 full at 400 degrees for 15-20 minutes. Use toothpick test to check for doneness. - John C. Thompson

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DUMP CAKE

1 can cherry pie filling

1 can crushed pineapple

1 pkg. white cake mix

1 c. coconut

1/2 c. nuts

1 1/2 sticks butter

Mix together cherry pie filling and pineapple. Sprinkle dry cake mix over fruit. Top with coconut and nuts. Melt butter and pour over top. Bake in a 9x13-inch pan at 300 degrees for 15- 20 minutes. - Daisy Garnett

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SWEET POTATO PIE

1 c. cooked sweet potatoes. mashed

1/3 c. oleo, melted

2 eggs, beaten

1/3 c. milk

1/2 tsp. baking powder pinch of salt

1 tsp. nutmeg

1 tsp. vanilla flavoring

1 c. sugar

1 unbaked pie shell

Mix together all ingredients and pour into unbaked pie shell. Bake at 400 degrees for 30 minutes, or until completely set. - Patsy Schmidt

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FUDGE PIE

1 stick margarine

1 c. sugar

2 sq. chocolate, melted and cooled

2 eggs, separated

1/3 c. flour

1 tsp. vanilla

1/2 tsp. salt

Mix together margarine and sugar. Add choco­late, beaten egg yolks, flour, vanilla and salt. Fold in beaten egg whites. Bake in unbaked pie shell at 325 degrees for 35-40 minutes. - Nancy Feland

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